Pan Roasted Duck Breast with Plums and Balsamic

“Duck breasts are rich and layered with complex flavors, calling for a wine with ample body and acidity. It is a perfect match for our Cabernet Sauvignon and the plums mimic the bright fruit flavors in the wine. This is a pairing that will impress!”
Tim Gleadall, AVV Culinary Director & Chef

Serves 4

4 duck breasts
Dried thyme (not ground), to taste
Salt, to taste
Pepper, to taste
6 plums, pitted and quartered
2 cups arugula
Quality balsamic vinegar, for drizzling

Method of Preparation:
Pat the duck breasts dry with a paper towel. Lightly score skin in a checkerboard fashion, being careful not to cut the meat. Season liberally with thyme, salt and pepper. Place duck breasts, skin side down, in a sauté pan over medium heat until skin is crispy, about 8-10 minutes, then flip and cook for an additional 6 minutes or until meat is an internal temperature of 135˚ .

Remove breasts from pan and rest for 5 minutes.

In the same warm pan, add the plum quarters and quickly sauté for 1 minute.
To plate, cut the duck breast on the bias and place on a small bed of arugula. Using a slotted spoon, distribute the plums over the duck and finish with a light drizzle of balsamic vinegar.
Serve with AVV Cabernet Sauvignon!